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1 hour ago, SusieQ said:It's beautiful. Looks like it would have a delicate taste.
In fact, it has no taste. It is one of those things which are prized in China for texture rather than taste. The soup I plan to cook it in will have to be well flavoured - probably with Jinhua or Xuanwei ham, along with other aromatics, to provide a context for the crisp, but jelly-ish texture of the fungus.
25 minutes ago, SusieQ said:It's beautiful. Looks like it would have a delicate taste.
In fact, it has no taste. They are one of those things which are prized in China for their texture rather than taste. The soup I plan to cook it in will have to be well flavoured - probably with Jinhua or Xuanwei ham, along with other aromatics, to provide a context for the crisp, but jelly-ish texture of the fungus.
